On the weekends I love to do a dessert concept, and right now I’m all about the sheet cake! Gone are the days where you have to get fancy with icing and layer cakes. You can easily create an effortless sheet cake with half the time + effort and have get an amazing cake, so I’m hooked! With it being National Pistachio Day, I knew I had to share one of my all time favorite sheet cake creations, the Pistachio Cake!
Believe it or not there are not a ton of recipes for this concept. The majority are made with boxed pudding and or food coloring. However, I knew you could make a fab pistachio cake without all of that, and the new vegan Pistachio Sheet Cake was born! ..
What’s great about this cake, is everything! It’s quick, easy, affordable, requires no eggs, no milk, minimal oil, features spinach, no food coloring, it’s buttery soft, perfect for any season, requires one bowl, has a gorgeous hue, is packed with pistachios and is just so good!
If you’re all about everything pistachio or just effortless vegan desserts, you have to try this new vegan Pistachio Sheet Cake!!
Combine the flour, sugar, baking soda, and salt in a greased 8″ square baking dish.
Make 3 depressions in the dry ingredients – two small and one large. Pour the vinegar and almond extract in each of the two smaller depressions, and the oil in the large one. This step is imperative as your cake will be more dense and won’t rise.
In a blender combine the spinach and water. Remove whatever is in excess of one cup.
Pour spinach water over the entire thing and mix until smooth. Fold in the chopped pistachios.
Bake on the middle rack of the oven at 350 degrees for 25-35 minutes or until browned on the edges and when you push in it bounces back.
In the bowl of a standing mixer combine icing, extract and natural green food dye or matcha. Blend until smooth and you achieve a consistent color. Ice the cooled cake and enjoy!